Ingredients:
Protein: Combine the 3 items below and set aside.
¾ – 1 pound firm tofu or lean meat/seafood (you can use cooked & shredded rotisserie chicken too!)
1 T. soy sauce or Tamari (low sodium is ok), or Coconut Aminos
1 T. dry sherry (or substitute rice wine vinegar, apple cider vinegar, or apple cider)
Sauce: Combine all ingredients below into a bowl and set aside.
3 T. soy sauce (low sodium is OK)
½ t. sugar
1 T. dry sherry
2 T. minced fresh ginger
1 T. minced garlic cloves
3 scallions, white part minced (save green part for garnish)
2 T. low-sodium chicken or vegetable broth
Vegetables: (you should have around a total of 1 ½ lbs.)
Prep vegetables into batches, according to ingredient list below (keep them in their groups — for example, keep the carrots, onion and broccoli together). Cut into uniformly-sized pieces.
Group 1:
2 large carrots, sliced (8 oz.)
½ onion, sliced (4 oz)
½ head broccoli (4-5 oz), cut into florets
Group 2:
4 to 5 oz (about ¼ head) cabbage, chopped
4 to 5 oz. shiitake or other mushrooms, sliced
Group 3:
A couple handfuls of spinach or other cooking green (i.e. bok choy)
2 – 4 T. canola / peanut / avocado oil
Get all ingredients near the stove – this next part goes fast!
- Heat a large, nonstick skillet over high heat for about 1 minute. Add 2 T. oil and carefully swirl to coat the pan.
- If using raw meat/seafood, drain meat/tofu and sear until just done (1-3 minutes, depending on meat). Spoon meat/tofu out of pan to bowl or plate; cover with foil or a plate to keep warm.
- Add “Group 1” veggies and stir-fry for 5 minutes.
- Add “Group 2” veggies and stir-fry for 3-4 more minutes (you may need to also add a little more oil if it’s dry).
- Add “Group 3” veggies and stir-fry for 2-3 minutes, or until greens are wilted.
- When veggies are crisp tender, add cooked meat/tofu to the pan and stir to combine, about 1 minute.
- Add the sauce. Stir-fry to coat all ingredients, about 1 minute.
- Garnish with scallion greens and serve over rice.
To cook basmati or jasmine rice:
The ration of rice to liquid is roughly 1:1 ½. (So, 1 cup rice + 1 ½ cups water or broth. Combine rice and liquid in a medium saucepan. Add a pinch of salt if desired. Bring to a boil, cover, reduce heat to low and cook for about 15 minutes. Turn off heat and let it steam for 3-4 minutes. Rice is done when tender and you will also see “steam holes” on the top. (Chef’s Note: long grain rice and other varieties can have a ratio of 1:2, so check package directions before cooking.)
Serves 4-5.
Recipe adapted from Cook’s Illustrated and eatfresh.org
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